![](/images/recipes/.jpg)
![](/images/recipes/.jpg)
Ingredients
Method
![](/images/cuts/pork/head.jpg)
Head
Cooking Methods
![](/images/methods/.jpg)
Head RECIPES
![](/images/recipes/jellied-pigs-feet.jpg)
![](/images/cuts/pork/blade-shoulder.jpg)
Blade Shoulder
Cooking Methods
![](/images/methods/.jpg)
Blade Shoulder RECIPES
![](/images/recipes/jellied-pigs-feet.jpg)
![](/images/cuts/pork/arm-shoulder.jpg)
Arm Shoulder
Cooking Methods
![](/images/methods/.jpg)
Arm Shoulder RECIPES
![](/images/recipes/jellied-pigs-feet.jpg)
![](/images/cuts/pork/loin.jpg)
Loin
Cooking Methods
![](/images/methods/.jpg)
Loin RECIPES
![](/images/recipes/jellied-pigs-feet.jpg)
![](/images/cuts/pork/spare-ribs.jpg)
Spare Ribs
Cooking Methods
![](/images/methods/.jpg)
Spare Ribs RECIPES
![](/images/recipes/jellied-pigs-feet.jpg)
![](/images/cuts/pork/side.jpg)
Side
Cooking Methods
![](/images/methods/.jpg)
Side RECIPES
![](/images/recipes/jellied-pigs-feet.jpg)
![](/images/cuts/pork/leg.jpg)
Leg
Cooking Methods
![](/images/methods/.jpg)
Leg RECIPES
![](/images/recipes/jellied-pigs-feet.jpg)
![](/images/cuts/pork/hock.jpg)
Hock
Cooking Methods
![](/images/methods/.jpg)
Hock RECIPES
![](/images/recipes/jellied-pigs-feet.jpg)
![](/images/cuts/pork/cheek-jowl.jpg)
Cheek / Jowl
The pork jowl is removed from the head from the corner of the ear to the chin, then cut from the picnic shoulder to the third muscle. The result is generally triangular in shape.
Cooking Methods
![](/images/methods/skillet.jpg)
![](/images/methods/oven-roast.jpg)
Cheek / Jowl RECIPES
![](/images/recipes/jellied-pigs-feet.jpg)
![](/images/cuts/pork/scotch-fillet-steaks.jpg)
Scotch Fillet Steaks
Economical steak with great flavour and tenderness. Also known as the collar butt or pork neck.
Cooking Methods
![](/images/methods/grill.jpg)
![](/images/methods/skillet.jpg)
![](/images/methods/stew.jpg)
![](/images/methods/pressure-cook.jpg)
Scotch Fillet Steaks RECIPES
![](/images/recipes/jellied-pigs-feet.jpg)
![](/images/cuts/pork/pork-scotch-collar-butt.jpg)
Pork Scotch (Collar Butt)
The same cut as the scotch steak, but cut into thicker 'rods' to keep it moist and juicy. Ideal for marinating and cooking on a BBQ. Try preparing your own from a scotch roast.
Cooking Methods
![](/images/methods/grill.jpg)
![](/images/methods/skillet.jpg)
Pork Scotch (Collar Butt) RECIPES
![](/images/recipes/jellied-pigs-feet.jpg)
![](/images/cuts/pork/pork-picnic-shoulder-roast.jpg)
Pork Picnic Shoulder Roast
Also known as "Boston butt" or "picnic shoulder," pork shoulder is an inexpensive cut of well-marbled meat that comes from the top portion of the front leg of the hog (despite the name "butt"). You can choose boneless cuts, which cook in a shorter period of time, or bone-in cuts, which have a little more flavor.
Cooking Methods
![](/images/methods/oven-roast.jpg)
![](/images/methods/smoke.jpg)
![](/images/methods/grill.jpg)
Pork Picnic Shoulder Roast RECIPES
![](/images/recipes/jellied-pigs-feet.jpg)
![](/images/cuts/pork/loin-steak-medallion.jpg)
Loin Steak
Also known as sirloin or porterhouse. A lean cut, similar to a pork loin chop but trimmed & without the bone.
Cooking Methods
![](/images/methods/skillet.jpg)
![](/images/methods/grill.jpg)
![](/images/methods/stir-fry.jpg)
Loin Steak RECIPES
![](/images/recipes/jellied-pigs-feet.jpg)
![](/images/cuts/pork/fillet.jpg)
Fillet
The tenderloin (or fillet) is a long, thin piece of muscle found on the inside of the ribcage and is part of the loin cut. It's a prized cut, super tender and low-fat, and can be cooked whole or cut into small medallions or butterflied and pan fried quickly for a juicy result.
Cooking Methods
![](/images/methods/skillet.jpg)
![](/images/methods/stir-fry.jpg)
![](/images/methods/oven-roast.jpg)
Fillet RECIPES
![](/images/recipes/jellied-pigs-feet.jpg)
![](/images/cuts/pork/loin-chop.jpg)
Loin Chop
Great barbecued, grilled or pan fried. The bone adds extra flavour and helps slow the cooking time, preventing them from drying out. Can be prepared with rind on or off depending on your preference.
Cooking Methods
![](/images/methods/grill.jpg)
![](/images/methods/skillet.jpg)
![](/images/methods/braise.jpg)
![](/images/methods/stew.jpg)
Loin Chop RECIPES
![](/images/recipes/jellied-pigs-feet.jpg)
![](/images/cuts/pork/american-style-ribs.jpg)
American Style Ribs
In America's South, there are an almost endless variety of styles in which ribs are prepared. As far as technique goes, it's just a simple 3 hour bake, 2 hours covered, one open. Couldn't be easier.
Cooking Methods
![](/images/methods/oven-roast.jpg)
![](/images/methods/grill.jpg)
![](/images/methods/smoke.jpg)
American Style Ribs RECIPES
![](/images/recipes/jellied-pigs-feet.jpg)
![](/images/cuts/pork/pork-loin-rack.jpg)
Pork Loin Rack
Pork rib roast is also referred to as rack of pork (it also may be labeled center-cut pork loin). The cut comes from the rib area of the loin, so it contains a bit more fat which makes it very flavorful. The pork rib roast/rack of pork is the pork equivalent of a standing beef rib roast or a rack of lamb.
Cooking Methods
![](/images/methods/oven-roast.jpg)
Pork Loin Rack RECIPES
![](/images/recipes/jellied-pigs-feet.jpg)
![](/images/cuts/pork/loin-cutlet.jpg)
Loin Cutlet
Premium loin cut suited to pan frying, grilling or barbequing. Can be prepared with rind on or off depending on your preference.
Cooking Methods
![](/images/methods/grill.jpg)
![](/images/methods/skillet.jpg)
![](/images/methods/braise.jpg)
Loin Cutlet RECIPES
![](/images/recipes/jellied-pigs-feet.jpg)
![](/images/cuts/pork/boneless-loin-roast.jpg)
Boneless Loin Roast
Pork loin is a classic roasting cut. Boned and rolled it makes a fantastically juicy and tender roast. You can leave the skin on to get lovely crackling.
Cooking Methods
![](/images/methods/oven-roast.jpg)
![](/images/methods/stir-fry.jpg)
Boneless Loin Roast RECIPES
![](/images/recipes/jellied-pigs-feet.jpg)
![](/images/cuts/pork/spare-ribs.jpg)
Spare Ribs
Spare ribs are cut from a section just above the belly and are slightly meatier, but still deliciously rich. Great marinated, and perfect for barbequing.
Cooking Methods
![](/images/methods/grill.jpg)
![](/images/methods/skillet.jpg)
![](/images/methods/smoke.jpg)
![](/images/methods/oven-roast.jpg)
![](/images/methods/stew.jpg)
![](/images/methods/braise.jpg)
Spare Ribs RECIPES
![](/images/recipes/jellied-pigs-feet.jpg)
![](/images/cuts/pork/pork-belly.jpg)
Pork Belly
Pork belly is a tender and fatty cut that is extremely versatile, prized for curing and turning into bacon. Slow-roasted pork belly is a sumptuous weekend treat with the skin grilled to crackling. Or why not try slicing the belly and crisping it up in a hot pan.
Cooking Methods
![](/images/methods/oven-roast.jpg)
![](/images/methods/stir-fry.jpg)
![](/images/methods/grill.jpg)
![](/images/methods/stew.jpg)
Pork Belly RECIPES
![](/images/recipes/jellied-pigs-feet.jpg)
![](/images/cuts/pork/rolled-pork-belly.jpg)
Rolled Pork Belly
Pork belly is a tender and fatty cut that is extremely versatile, prized for curing and turning into bacon. Slow-roasted pork belly is a sumptuous weekend treat with the skin grilled to crackling. Or why not try slicing the belly and crisping it up in a hot pan.
Cooking Methods
![](/images/methods/oven-roast.jpg)
![](/images/methods/stir-fry.jpg)
![](/images/methods/grill.jpg)
Rolled Pork Belly RECIPES
![](/images/recipes/jellied-pigs-feet.jpg)
![](/images/cuts/pork/leg-steak.jpg)
Leg Steak
A great steak for quick grilling, barbecuing or pan frying. Perfect for homemade schnitzels.
Cooking Methods
![](/images/methods/skillet.jpg)
![](/images/methods/grill.jpg)
![](/images/methods/stir-fry.jpg)
![](/images/methods/stew.jpg)
Leg Steak RECIPES
![](/images/recipes/jellied-pigs-feet.jpg)
![](/images/cuts/pork/leg-portion-whole.jpg)
Leg Portion / Whole
Pork legs are low in fat and can be quite dry when slow-roasted. Many are cured to make ham. Cooking the meat on the bone will help to keep it moist and produce lovely juices that you can use for gravy, like in this delicious roast pork leg recipe.
Cooking Methods
![](/images/methods/oven-roast.jpg)
Leg Portion / Whole RECIPES
![](/images/recipes/jellied-pigs-feet.jpg)
![](/images/cuts/pork/boneless-rolled-leg-roast.jpg)
Boneless (Rolled) Leg Roast
Pork leg is traditionally a roasting cut, but given the right treatment it can work in a range of other recipes, including delicious Asian-style stir-fries.
Cooking Methods
![](/images/methods/stir-fry.jpg)
![](/images/methods/oven-roast.jpg)
![](/images/methods/braise.jpg)
![](/images/methods/stew.jpg)
Boneless (Rolled) Leg Roast RECIPES
![](/images/recipes/jellied-pigs-feet.jpg)
![](/images/cuts/pork/forequarter-cutlet.jpg)
Forequarter Cutlet
Similar to a loin cutlet, except cut from the forequarter. Commonly available with the rind removed.
Cooking Methods
![](/images/methods/skillet.jpg)
![](/images/methods/grill.jpg)
Forequarter Cutlet RECIPES
![](/images/recipes/jellied-pigs-feet.jpg)
![](/images/cuts/pork/scotch-fillet-roast.jpg)
Scotch Fillet Roast
The pork Scotch fillet is a heavily marbled cut of meat from the shoulder and it's usually cooked slow as a roast because the fat keeps the meat very moist.
Cooking Methods
![](/images/methods/oven-roast.jpg)
![](/images/methods/stir-fry.jpg)
![](/images/methods/stew.jpg)
![](/images/methods/pressure-cook.jpg)
Scotch Fillet Roast RECIPES
![](/images/recipes/jellied-pigs-feet.jpg)
![](/images/cuts/pork/rolled-shoulder.jpg)
Rolled Shoulder
Pork shoulder is a relatively tough and inexpensive cut of meat layered with fat that comes from the pig's shoulder region. Rolled Pork Shoulder has been boned and rolled.
Cooking Methods
![](/images/methods/oven-roast.jpg)
![](/images/methods/grill.jpg)
![](/images/methods/stew.jpg)
![](/images/methods/pressure-cook.jpg)
Rolled Shoulder RECIPES
![](/images/recipes/jellied-pigs-feet.jpg)
![](/images/cuts/pork/forequarter-chops.jpg)
Forequarter Chops
Larger chop, great for barbecuing or grilling. Try barbecuing with a marinade, seasoning or rub for best results.
Cooking Methods
![](/images/methods/skillet.jpg)
![](/images/methods/grill.jpg)
![](/images/methods/stew.jpg)
Forequarter Chops RECIPES
![](/images/recipes/jellied-pigs-feet.jpg)
![](/images/cuts/pork/pork-fillet-medallions.jpg)
Pork Fillet Medallions
Extremely versatile prime cut, sliced from Pork Tenderloin. Exceptionally lean and tender, a 'go to' cut for healthy meal options.
Cooking Methods
![](/images/methods/grill.jpg)
![](/images/methods/skillet.jpg)
Pork Fillet Medallions RECIPES
![](/images/recipes/jellied-pigs-feet.jpg)
![](/images/cuts/pork/thin-pork-belly-slices.jpg)
Thin Pork Belly Slices
Also known as rashers, belly slices are perfect stir-fried, cooked best over high heat and a short cooking time.
Cooking Methods
![](/images/methods/stir-fry.jpg)
![](/images/methods/skillet.jpg)
![](/images/methods/grill.jpg)
![](/images/methods/braise.jpg)
![](/images/methods/stew.jpg)
![](/images/methods/pressure-cook.jpg)
Thin Pork Belly Slices RECIPES
![](/images/recipes/jellied-pigs-feet.jpg)
![](/images/cuts/pork/pork-hock.jpg)
Pork Hock
In order to get the best roast hock, the ideal method is to simmer beforehand to remove excess fat and ready the skin for roasting.
Cooking Methods
![](/images/methods/oven-roast.jpg)
![](/images/methods/braise.jpg)
![](/images/methods/stew.jpg)
Pork Hock RECIPES
![](/images/recipes/jellied-pigs-feet.jpg)
![](/images/cuts/pork/pork-sizzle-steaks.jpg)
Pork Sizzle Steaks
'Sizzle steaks' otherwise known as 'minute steaks' range from 1-1.5cm in thickness and are perfect for a quick and easy meal.
Cooking Methods
![](/images/methods/skillet.jpg)
Pork Sizzle Steaks RECIPES
![](/images/recipes/jellied-pigs-feet.jpg)
![](/images/cuts/pork/pork-mince.jpg)
Pork Mince
Cooking Methods
![](/images/methods/.jpg)
Pork Mince RECIPES
![](/images/recipes/jellied-pigs-feet.jpg)